I’m excited to share this new recipe. Not only does it involve one of my favorite foods (mochi), but it’s also gluten free and pretty healthy for a dessert.

I’ve been wanting to try to make a mochi mug cake for a while now because I’m obsessed with mochi. Of course, the first one I wanted to try was matcha mochi cake.

Because mochi is so dense, it’s not meant to be eaten in large quantities like normal cake. Even when I make a mochi cake, I cut them into small squares, and one or two squares is enough for me. So I didn’t really want to make it in a giant mug because it would be too much. Also mochi is hard to eat with a spoon. It’s better to be picked up and bitten into because of the chewy texture.

So rather than making it in a giant mug, I decided to cook them in these small tea cups. They came out the perfect serving size and you can eat it with a spoon or just pop it out and bite into it.

My blog turns 3 today! My life has been really busy ever since the New Year, so the anniversary really snuck up on me. I didn’t have time to do anything special, but I just wanted to take a moment to reflect on the three years.

Time has flown by, but I still enjoy writing my blog as much now as I did in the beginning. It’s really nice to have this thing that is constantly chronicling my life. It’s easy to miss the day to day changes that are always happening in one’s life, but having these posts to look back on help show the changes occurring.

Looking back at this last year, I would summarize the theme as “coming out.” For the first two years, I hid behind a purple avatar and my computer screen, fiercely protecting my privacy. This last year, I’ve slowly let go a little, stepping out from behind the screen and taking the time to meet many bloggers in San Diego and some in LA too. As a result, I’ve met some wonderful people, and transitioned many virtual friendships into real life friendships. I also got a chance to do some freelance writing for San Diego Magazine, and even faced my fear of being in front of a camera.

I’m still constantly amazed by the power of the internet and how it’s allowed me to connect to people I may otherwise have never met. I received Japanese Kit Kats I’ve been wanting to try. I found my long lost blogger twin.

I don’t have any set goals for my blog. It seems like things are constantly changing from month to month. I’m just going to go with the flow for now.

Thanks to everyone who has been reading.  Seeing that people are reading, and receiving thoughtful and nice comments are what keep me motivated to continue.  I hope in a year I’ll still feel as happy about my blog as I do now. If you’re curious, here’s what I had to say on my second year anniversary.

I bought too many chocolate peanut butters because I bought a pack of them on Amazon. So I’ve been trying to find baking uses to use them all up.

I’ve stated before that I love the texture of the peanut butter mug cakes I’ve made. It’s perfectly creamy and fluffy and has the best texture of all the mug cakes I’ve made.

So then I realized I should try making a chocolate peanut butter mug cake with all the chocolate peanut butter I have lying around the house.